Used the Mock Mill to grind my cornmeal. There isn’t much information out there so had to experiment. I ordered 6# of Hoosier Hill Farm yellow popcorn. Haha I was optimistic about my new project!
I used “10” to start thinking it would be good for polenta. I then took out one cup of that and moved down to “5” then “1”.
This is based on Danni's Peasant Bread...thank you Danni ! I milled my spelt, rye and kamut and ground the flax seed. I sifted out the goodies from the flours. I have never done this before but decided to give it a try. I used two different starters that I have had going for a while. Not sure what they are but one was fed only AYW and the other was fed only durum...but that was before and they were now going be on a " water and goodies" feed :). They loved loved loved it. Tripled in 2 hrs. Boom ! I did an autolyse with just the flour and water for about 2 hrs.
I have started feeding my levain with semolina. I had forgotten how much it loves it... grows so fast triples in a couple hours. This is another 1-2-3 tripled with additional water . I don’t measure but probably 100 g . The barley ,I think, is responsible for the incredible taste of the last bake and the color of the finished bread. Will report when it is cut.
300g 100% hydration semolina fed levain
Fantastic oven spring. Followed my 1-2-3 tripled it so 300-600-900. Added some extra water along the way to enhance the feel of the dough. There is 100g of apple yeast water as part of the liquid. I had some barley grains so I used 50g of those and 100g of fresh milled rye with 150g Red Fife and the rest Arrowhead Mills Unbleached. Dough was laminated 3x and I only let it room temp proof till it was about 50%. Same as last time I shortened the bulk proof due to the YW.
Nice easy very minimal hands on bread. 200g/400g/600g. The levain was built from leftovers after the lovely date pecan bake and 100 g of apple YW was used directly into the 400g of liquid along with 30g yogurt and 30g of honey. Two sets of lamination folds at 30 min apart and a bulk ferment for a couple hours cause I got busy and forgot! It tripled! Yikes. Quickly shaped and retarded. Again due to stuff it sat till supper time the next day . Baked the usual graniteware roaster 10 min covered 500 degrees, 5 min covered at 465 then 20 min uncovered.
and ramacinata semolina. Ordered both flours. Amazing quality. The pasta is like yellow velvet. Helps that we had local double yolk eggs. Served with a pasta Fresca sauce. Fresh local tomatoes, caper berries chopped, my preserved Meyer Lemons diced, pancetta , a squeeze of anchovy paste, EVOO fresh basil and Parmesan grated on top. Toasted SD.
A mouthful of a title...a la Dab ! This bread has evolved considerably from my initial bakes based on Shaio Ping's posts. The only liquid in the bake is the banana puree. I use two levains just because. I add figs and pecans..well just because.
Best yet with the method and formula that joze had posted....http://www.thefreshloaf.com/node/56967/50-wholewheat-community-bake-jozes-version.
Just getting back to baking after extended Spring vacation in Hawaii.
600g bread flour
150g Red Fife
150g Kamut
100g AYW levain built using one time feed of flour to AYW and left in warm oven a couple hours. Was VERY active
100g Rye levain- did several builds over a few hours to get my 10g of stored starter active again. Left in warm oven all night. Stirred down the next morning and fed again and left for a few hours.
550 g total liquid - 300g AYW + 250 H2O ( additional water on counter for s&f approx 50-100 g)
I fold the dough ove\
